For the record, I am NOT gluten-free. I do, however, like to mix it up every now and then and experiment with new ingredients. I have been, very falsely, of the mindset that no gluten-free cake or bread could ever compare to the structure that good old wheat flour brings to all things baked. I was wrong. Well, at least based on the results of this recipe.
If you haven't worked with it before, quinoa flour has a very distinctive funky-nutty flavor that compliments (and even enhances) the other ingredients in this bread. The original recipe called for 1/2 c of rice flour which I switched out for more quinoa (only because I forgot to buy rice flour). I can imagine that that would have given the bread a bit more structure rather than the cake-like texture that I got. Details, details. Honestly, it's not really even worth mentioning because it was so good there was nothing left less than 24 hours later.
One more NB: I opted to use coconut palm sugar in this recipe to add to the already nutrient, protein and fiber rich quinoa. The sugar is low on the glycemic index and contains a decent amount of amino acids. Not bad considering we are talking cake.
Make this one particularly blustery afternoon. You won't be disappointed.
quinoa banana bread
1/2 cup coconut palm sugar
7 T butter, melted and cooled (use the remaining 1 T to prepare the pan)
1 c + 3 T quinoa flour
1/3 c quinoa flakes
1 t baking powder
1/2 t baking soda
1/2 t cinnamon
1 t sea salt
3 oz (or one bar) of great quality dark chocolate, chopped
1/2 c walnuts, chopped
1 apple, peeled, cored and grated
2 very ripe bananas, mashed
Pre-heat oven to 350º
Prepare a bread pan by greasing it with the remaining 1 T of butter. Dust the pan with a small amount of quinoa flour, tapping out the excess.
In a standing mixer, combine the eggs and sugar together until they lighten and slightly thicken.
Add the cooled butter and mix again. Combine the quinoa flour, flakes, baking powder and soda, cinnamon and salt in another bowl.
Mix the wet and dry ingredients gently together with a rubber spatula. Fold in the banana and apple and then the chocolate and nuts, taking care not to over mix.
Bake for about 35-40 minutes or until done.
Cool completely before cutting.